Paleo Egg Muffins

My favorite make-ahead item is breakfast. It’s the most important meal of the day, but it comes at a time when my neurons are barely firing. I often go with avocado toast, banana-peanut butter toast, yogurt and granola, or maybe just an apple and a hardboiled egg. Occasionally I’ll have oatmeal with strawberries or maybe a leftover waffle, in case you were wondering.

That seems like a lot of options, but they’re all pretty carb-heavy, which isn’t always the best way to start your day. I love eggs with veggies for breakfast, which is why that Potato Breakfast Quiche/Frittata is so amazing.

However, little travel-size Paleo egg muffins are better for busy mornings. They cook faster too, so it’s a win-win.

You can make these ahead of time, and store them in the fridge or freezer. In fact, I prepared these simultaneously with dinner and I hardly noticed the extra work. These are really easy and simple and perfect for workweek mornings!

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